Cornstarch Ice Cream Recipes

CORNSTARCH ICE CREAM

Steps:

• Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
• In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
• If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
• Honey-Jam Variation: Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing.
• Buttermilk or Yogurt: Substitute buttermilk or yogurt for half the cream or milk.
• Cherry-Vanilla: Add 1 cup halved, pitted cherries just before freezing.
• Strawberry, Blueberry or Peach: Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing.
• Coffee: Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk.
• Coconut: Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like.
• Mint Chocolate Chip: Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.

CARAMEL ICE CREAM WITH CORNSTARCH..EGGLESS!!

Steps:

• Whisk 3 tablespoons cornstarch with 1/2 cup of the milk until all lumps are gone. Set aside.
• Put 1/2 cup sugar with 3 tablespoons water in a medium saucepan over medium-low heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat and add 1 cup half and half and one cup milk. Add the cornstarch/milk mixture. Return to heat and cook, stirring until mixture thickens and barely reaches a boil, about 5 minutes or so.
• Reduce heat to very low and cook 5 more minutes until thick. Stir in vanilla extract.
• If mixture develops lumps, strain into a bowl. Cover and chill overnight or chill over an ice bath if you don't want to wait.
• Pour mixture into your ice cream machine and freeze accordingly.